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Mexican Chorizo and Potato Casserole
Mexican Chorizo and Potato Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Cheesy potato and chorizo casserole with beef and beans - a satisfying crowd-pleaser!
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 pound lean ground beef
  • 0.5 pound Mexican chorizo, casing removed and meat crumbled
  • 0.5 cup chopped onion
  • 1 tablespoon chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup frozen corn
  • 0.5 (8 ounce) package cream cheese
  • 1 tablespoon butter
  • 1 (2 pound) package hash brown potatoes
  • 1 cup shredded Cheddar cheese
  • shredded lettuce
  • 1 cup guacamole
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • In a large skillet, heat olive oil over medium-high heat. Sauté ground beef, chorizo, and onion until meat is browned and crumbly, about 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook until heated through, approximately 5 minutes. Transfer the mixture to a 2-quart baking dish.
  • In a microwave-safe bowl, melt cream cheese and butter together on high for about 1 minute. Stir until smooth. Spread over the meat mixture, then layer with hash browns and top with Cheddar cheese.
  • Cook in the oven until the cheese is gooey and potatoes are golden, for 30-40 minutes. Serve with fresh lettuce and guacamole.

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